Issue

Vol. 25 No. 3 (2013): Vol 25 Issue 3

Copyright (c) 2013 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Determination of Total Antioxidant Capacity of Rosehip (R. arvensis Huds) Growing in Turkey and Rosehip Species by Using CUPRAC Spectrophotometric Method

https://doi.org/10.14233/ajchem.2013.13688
Ayca Karasakal
Department of Chemistry, Namik Kemal University, Tekirdag, Turkey
Yelda Yalcin Gurkan
Department of Chemistry, Namik Kemal University, Tekirdag, Turkey

Corresponding Author(s) : Ayca Karasakal

akarasakal@nku.edu.tr

Asian Journal of Chemistry, Vol. 25 No. 3 (2013): Vol 25 Issue 3

Abstract

L-Ascorbic acid (vitamin C) is the most important vitamin for human nutrition supplied by fruits and vegetables, and is the main water-soluble antioxidant in human plasma. L-Ascorbic acid is reversibly oxidized to form dehydroascorbic acid, which also exhibits biological activity. As a potent antioxidant, L-ascorbic acid scavenges reactive oxygen species including superoxide, protects isolated low density lipoprotein against oxidative modification and plays an important role in the regulation of intracellular redox status. The aim of this study was to measure antioxidant capacity of R. arvensis Huds and rosehip species, by using CUPRAC (the cupric ion reducing antioxidant capacity) spectrophotometric method.

Keywords

R. arvensis Huds Antioxidant Ascorbic acid
Karasakal, A., & Yalcin Gurkan, Y. (2012). Determination of Total Antioxidant Capacity of Rosehip (R. arvensis Huds) Growing in Turkey and Rosehip Species by Using CUPRAC Spectrophotometric Method. Asian Journal of Chemistry, 25(3), 1761–1762. https://doi.org/10.14233/ajchem.2013.13688
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. G. Duthie and A. Crozier, Curr. Opin. Lipidol., 11, 43 (2000).
  2. G.K. Jayaprakasha, M. Ohnishi-Kameyama, H. Ono, M. Yoshida and L. Jaganmohan Rao, J. Agric. Food Chem., 54, 1672 (2006).
  3. R.P. Singh, K.N.C. Murthy and G.K. Jayaprakasha, J. Agric. Food Chem., 50, 4791 (2002).
  4. G.K. Jayaprakasha, R.P. Singh and K.K. Sakariah, Food Chem., 73, 285 (2001).
  5. C. Guo, J. Wei and J. Yang, Nutr. Res., 28, 72 (2008).
  6. G. Scott, Antioxidants in Science, Technology, Medicine and Nutrition, Albion Publishing, Coll House, UK (1997).
  7. E.N. Frankel, Trends Food Sci. Technol., 4, 220 (1993).
  8. Y. Yamamoto and E. Niki, in ed.: C. Vigo-Pelfrey, Role of Antioxidants in Lipid Peroxidation, Membrane Lipid Oxidation, CRC Press, Boca Raton, FL, Vol. 1, pp. 285-301 (1990).
  9. H. Esterbauer, H. Gebicki and G. Jürgens, Free Radic. Biol. Med., 13, 341 (1992).
  10. A. Karasakal and Y.Y. Gurkan, Asian J. Chem., 24, 2567 (2012)
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0